These eggs stuffed with salmorejo they scream summer on all sides. The idea was shared by Ana María on her Instagram account and hers was to see it and love it, although I have been preparing it on the fly. Little science has the creature and it is easy to deduce how to make it.
In my case, I have prepared a homemade Cordovan salmorejo, but it can be made with any other salmorejo: red plum, zucchini, apple, avocado,…even using Antequera baton instead. However, it is important to use A little more bread than usual to give more consistency to the filling.
Otherwise, the process is the same as for any deviled egg recipe. You just have to cook them, cut them in half and separate the whites from the yolks. Mix the latter with chopped ham and salmorejo to taste, fill and serve. How much more cold they are better, so keep them in the fridge until serving time and that’s it.
We wash the tomatoes, remove the peduncles and crush them. Pass the result through a fine strainer and mix it, in a bowl, with the bread. we let hydrate and soften about 12-14 minutes or, if there is no rush, even more.
After that time, add the garlic clove and blend again until you get a thick bread and tomato cream. Then we season to taste and add the extra virgin olive oil. we turbine to maximum power several minutes so that the salmorejo is uniform, silky and well emulsified.
On the other hand, we cook the eggs in a saucepan with plenty of water for 12 minutes, introducing them at the moment the boil starts. We remove them to a container with ice water and let them cool well before peeling them, cutting them in half and removing the yolks.
Crush, grate or chop five yolks and one white and mix them with two or three tablespoons of salmorejo. If the mixture feels very thick, we can add a little more. Add the finely chopped ham (reserving a little for presentation) and mix again until a firm but juicy cream is obtained. We splash to taste.
We fill the remaining five whites with the farce and now we only have to present the eggs stuffed with salmorejo. To do this, we spread a bed of salmorejo on a presentation plate and place the stuffed eggs on top. Sprinkle with white, yolk and chopped serrano ham and serve. The salmorejo that is left over (because it will be left over) we save for another time, which is always welcome.
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With what to accompany the eggs stuffed with salmorejo
These eggs stuffed with salmorejo they are, in addition to being an original and fun snack, a good way to start a summer menu (although nothing prevents us from making them at any other time of the year). They can also be served as a single dish along with a green salad if you want to eat lightly or serve at dinner time.
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